Capsaicin Free Roasted Beet Hummus with Crudités
Roasted beets transform classic hummus into something genuinely stunning — that deep, jewel-toned pink is almost too pretty to eat, but you absolutely will. The beets get wrapped in foil and slow-roasted until completely tender, which concentrates their natural sweetness and gives the finished dip a smooth, earthy richness that store-bought versions just can't touch. Chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric round everything out into a dip that's complex and satisfying without relying on any heat. For anyone who needs to avoid capsaicin, hummus can be a minefield — many versions sneak in cayenne or hot paprika — but this recipe keeps things warm and aromatic rather than spicy, and the optional smoked paprika on top adds color and a gentle smokiness with zero burn. The crudités spread of carrots, celery, cucumber, and red bell pepper makes this a complete, crowd-pleasing platter that's as good for a weeknight snack as it is for entertaining. A drizzle of olive oil and a handful of fresh parsley finish it off with that little touch of elegance that makes people think you worked much harder than you did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 2 tbsp extra virgin olive oil, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 2–4 tbsp ice water
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, seeded and sliced
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 1 tbsp fresh parsley, roughly chopped (optional)
- ¼ tsp smoked paprika (optional)
Can be omittedsmoked paprika
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly into a packet. Set the packet on the baking sheet and roast until the beets are completely tender when pierced through the center with a knife, 45–55 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap carefully — steam will escape — then rub the skins off with a paper towel or the foil. Roughly chop the beets and set aside to cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!